Pumpkin Cheese Tarts With Pecans And Cinnamon Sea Salt

Ingredients

• Servings: 20
• 1/4 cup diamond crystal® coarse sea salt
• 1/2 teaspoon ground cinnamon
• 1/4 cup chopped pecans
• 2 teaspoons butter (no substitutions)
• 8 ounces cream cheese, softened
• 1/2 cup finely shredded cheddar cheese
• 1/2 cup canned solid-pack pumpkin (not pie filling)
• 1/2 teaspoon garlic powder
• 2 dashes worcestershire sauce, or more to taste
• 1/4 teaspoon ground cayenne pepper
• 20 mini fillo tart shells, thawed to room temperature

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• combine the diamond crystal® coarse sea salt and cinnamon in a small bowl; stir until well mixed.
• heat a small skillet over medium heat. melt butter and saute pecans until golden brown, about 1 minute, stirring constantly to prevent burning. remove from heat.
• beat together cream cheese, cheddar cheese, pumpkin puree, garlic powder, worcestershire sauce, and cayenne with an electric mixer on medium speed until completely combined.
• place cheese mixture into a pastry bag fitted with a small open star tip (such as ateco #21). pipe mixture evenly into fillo shells.
• top each tart with some of the pecans and a small amount of the cinnamon sea salt, to taste.
• serve immediately, or refrigerate up to 2 hours until ready to serve.